Chocolate dipped gingersnaps are the perfect chewy cookies with the sweetness of white chocolate to make for a delectable treat. Make these yummy cookies as a delicious treat for Santa to enjoy on Christmas Eve or perfect to serve with hot chocolate at a Christmas party.

Need more yummy Christmas recipes? Try these Christmas treats and recipes to bring the Christmas spirit Chocolate Peppermint Cupcakes, Candy Cane Puff Pastries, Present Brownies, Santa Hat Cupcakes, Ham, Egg, and Spinach Casserole, and Simple Crepes.

Baking these delectable gingersnaps is a breeze, and the joy begins as the enticing aroma fills your kitchen. They are sure to become your favorite cookies for Christmas. Roll the balls of dough into perfect, spicy rounds, and after a quick bake, the magic happens as you dip them into rich, velvety white chocolate and adorn them with striking sprinkles. These White Chocolate Dipped Gingersnaps are not just cookies; they’re a festive experience that captures the spirit of the holiday season with soft ginger cookies. Whether you’re planning a cookie exchange, holiday party, or looking for a delightful homemade gift, this recipe is the perfect treat to creating moments of pure joy and indulgence.

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Why You’ll Love This Recipe:

Immerse yourself in the rich and flavorful taste of gingerbread cookies with these White Chocolate Dipped Gingersnaps. The warm spices of ginger, cinnamon, cloves, and nutmeg infuse the cookies with holiday magic. The combination of the spicy gingersnap base and the sweet, velvety white chocolate coating creates a perfect harmony of flavors, satisfying your sweet tooth with every bite. The ease of preparation and festive presentation make these cookies a go-to for busy holiday seasons. This recipe strikes the right balance between simplicity and indulgence, making it ideal for both experienced bakers and those new to the joy of holiday baking.

In addition to their delicious taste, these ginger snaps are versatile. They serve as a delightful addition to holiday dessert tables, a thoughtful homemade gift for friends and family, or a charming treat for cookie exchanges. The festive appearance, with each cookie dipped in white chocolate and adorned with colorful sprinkles, adds a visual appeal that makes these gingersnaps stand out during holiday gatherings.

Ingredients:

Here is what you will need to make the gingersnap cookie dough as well as items to complete the look of the white chocolate-dipped gingersnaps. Take this list to you when you run to the grocery store.

2 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ginger
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
¾ cup unsalted butter, softened
¾ cup sugar
½ cup brown sugar
1 egg
¼ cup molasses
2 teaspoons vanilla
2 cups white chocolate chips
Additional sugar, for rolling
Sprinkles, for decorating

How to Make White Chocolate Dipped Gingersnaps:

Get ready to make the best chewy gingersnap cookies. Here are the steps to get prettier cookies than just plain a plain soft molasses cookie by addingwhite chocolate and festive decoration.

In the bowl of a stand mixer, cream together softened room temperature butter, sugar, and brown sugar until smooth.
Add egg, molasses, and vanilla. Mix thoroughly.
Incorporate dry ingredients: flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Mix until combined; the dough will be thick and sticky.
Chill the dough for about 30 minutes, covered with plastic wrap.
Preheat the oven to 350 degrees. Line baking sheet(s) with parchment paper.
Roll golf-ball-sized cookie dough balls in additional sugar and place on the parchment-lined sheet. (I recommend using a cookie scoop for portioning dough).
Bake for 8-10 minutes until edges are set. Allow to cool completely on a cooling rack before decorating.
Melt white chocolate in the microwave in a large bowl that is microwave safe, stirring every 30 seconds. Dip half of the cookie in melted white chocolate and place on parchment or wax paper. Decorate with sprinkles before the chocolate sets. Feel free to use the double boiler method for melting chocolate if you prefer.
Dip cookies until all remaining are dipped and allow to set up.

Places to Take or Use the Soft Gingersnap Cookies:

Holiday Parties and Gatherings: Impress guests with a tray of these festive gingersnaps as a sweet treat during holiday festivities.
Gift-Giving: Package the cookies in decorative boxes or jars for thoughtful homemade gifts to friends, family, and coworkers.
Dessert Tables: Add a touch of holiday cheer to dessert tables by including a plate of these gingersnaps alongside other festive treats.
Cookie Exchange Party: This is the perfect holiday cookie to take to a cookie exchange party. The taste and look of the dipped cookie with the holly sprinkles are the perfect blend for a cookie party.

Variations:

While the classic combination of gingersnaps and white chocolate is already a winner, you can get creative and try some variations to change things up a bit:

Chocolate Drizzle: Instead of dipping the cookies in white chocolate, drizzle melted chocolate over the top for an artistic touch.
Candied Ginger Garnish: Finely chop candied ginger and sprinkle it on the white chocolate coating for an extra burst of flavor.
Nutty Crunch: Mix chopped nuts, like walnuts or pecans, into the gingersnap dough for added texture.
Gingerbread Cookie Variation: Add a teaspoon of ground cloves and a teaspoon of allspice to the dough to give it a gingerbread twist.
Candy Melts Decoration: Instead of using sprinkles, melt candy melts in different colors and use them to create unique designs on the cookies. You can even find molds at a local baking store or online.

Can the Recipe Be Stored or Made Ahead?

Storage: These chocolate dipped gingersnaps can be stored in an airtight container for up to 3 days.

Making Ahead: If you want to make them ahead of time, you can bake the gingersnaps and store them in an airtight container. When you’re ready to serve or gift them, simply dip them in white chocolate and decorate as desired.

Common Questions about White Chocolate Dipped Gingersnaps:

Can I freeze the cookies?

While it’s recommended to enjoy them fresh, you can freeze the gingersnaps for up to 1 month. Thaw them in the refrigerator before serving.

Can I use dark or milk chocolate instead of white chocolate?

Absolutely! Experiment with different chocolates from dark chocolate to milk to customize the flavor profile of your gingersnaps. Or add them in addition to the creamy white chocolate.

Can I substitute molasses with another sweetener?

Maple syrup or honey can be substituted for molasses, though it may alter the taste slightly.

Can I double the recipe?

Certainly! Double the ingredients if you need a larger batch, but ensure you have more than one cookie sheet to accommodate the increased quantity.

Can I use melted candy melts instead of sprinkles for decoration?

Yes, you can definitely use melted candy melts to decorate the best ginger cookies instead of sprinkles. Simply melt the candy melts according to the package instructions and use them to create unique designs on the cookies.

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Chocolate Dipped Gingersnaps

Baking these delectable gingersnaps is a breeze, and the joy begins as the enticing aroma fills your kitchen. Roll the dough into perfect, spicy rounds, and after a quick bake, the magic happens as you dip them into rich, velvety white chocolate and adorn with striking sprinkles.

Prep Time20

Cook Time10

Servings: 30

Ingredients

2 ½ c flour
1 t baking soda
½ t salt
2 t ginger
1 t cinnamon
¼ t cloves
¼ t nutmeg
¾ c unsalted butter softened
¾ c sugar
½ c brown sugar
1 egg
¼ c molasses
2 t vanilla
2 c white chocolate chips
Additional sugar to roll
Sprinkles to decorate

Instructions

In the bowl of a stand mixer, combine the softened butter, sugar and brown sugar. Cream until smooth.
Add in the egg, molasses and vanilla. Mix thoroughly.
Add in all of the dry ingredients: flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Switch to the paddle attachment and mix until combined. Dough will be thick and sticky.
Cover the bowl with plastic wrap and chill for about 30 minutes.
Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment and set aside.
Scoop out about a golf-ball size of dough and roll in the additional sugar to coat. Place on the parchment lined baking sheet, leaving about 2 inches between cookies. Bake for about 8-10 minutes or until the edges are set and center is no longer shiny.
Allow to cool completely before decorating.
When ready to decorate – melt the white chocolate in a microwave safe bowl, heating for about 30 seconds at a time and stirring well between each interval.
Dip half of the cookie in the melted white chocolate. Allow the excess to drip back into the bowl and set on a sheet of parchment. Before the white chocolate sets, place the sprinkles.
Repeat with the remaining cookies and allow to set up.

Notes

Storage: Cookies can be stored in an airtight container for up to 3 days.
You could use melted candy melts to decorate instead of the sprinkles.

In conclusion, these chocolate dipped gingersnaps are a delightful treat that combines the warmth of spiced gingersnaps with the sweetness of white chocolate for the perfect cookie. Whether you’re looking for a festive dessert for the holidays or a unique addition to your cookie exchange, this recipe is sure to impress. Get creative with variations and enjoy these delicious cookies at various occasions. Happy baking and indulging in the festive spirit!

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